Monday, November 20, 2006

Chicken Puttanesca

1 tbsp olive oil
3 cloves garlic minced
1 jar spaghetti sauce
1/2 C black sliced pitted olives
1/4 C chicken broth
1 tbsp capers
1/2 tsp red pepper flakes
2 C chopped cooked chicken
8 ounces spaghetti uncooked

In medium saucepan over medium heat, heat oil; add garlic. Cook 1 minute, stirring constantly.
Stir in pasta sauce, olives, broth, capers and red pepper flakes. Heat to boiling; reduce heat. Simmer for 10 minutes, uncovered, then stir in the chicken.
Meanwhile, cook pasta and drain. Toss the hot pasta with the sauce; sprinkle with parmesan cheese.

This is so good. The first time we made this, hubby cooked it and, by mistake, put in a whole can of broth rather than the 1/4 cup, and it was great! Thin sauce but delicious. Don't be afraid of the capers.

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